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Whole Wheat Naan Bread. Soft, Amazing 100% Whole Grain Naan flatbread. Vegan Butter Naan Recipe. Soyfree Nutfree Recipe. Oilfree Option
Ever Since I posted my Vegan Naan recipe (in 2011, gosh it has been that long!), I have wanted to make a 100% whole grain version. And here it is!Â
Whole grain flours behave differently, absorb a lot more liquid and need some tricks to ensure that the breads are soft – not dry, airy & not dense and generally pleasing to taste. This wheat Naan recipe is slightly different from a regular Naan. It uses a sponge (a mix of some flour and wet ingredients that sit to hydrate for 25 mins). This extra hydration allows the bread dough to hold more moisture.
Do read the original Naan post for various cooking methods and the tips below to get the best ever result with this Wheat Naan bread. Lets get breading.Â
Serve this Naan with this Butter Tofu(so good!), Mushroom Masala, Achari Sauce tofu/veggies, some Hemp-Tofu in Pasanda Sauce, Instant Pot Butter Chiken (Soycurls + chickpeas), Palak Tofu (Tofu in Spinach Curry), or any Indian Curries/Entrees!
More Breads from the blogÂ
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Wheat Flat bread – yeast-freeÂ
- Pumpkin rosemary flatbread – Yeast-free
- Sweet Potato gluten-free flatbread. yeast-free. GF
- Herb Garlic Naan – No YeastÂ
- Glutenfree Naan Bread., and there are 2 more options in my Book.
Tips to make a great Whole grain Naan
- Use a wheat flour brand or type that you generally like. Some wheat flours can have a strong flavor (sometimes its because they have gone rancid and old). I prefer to use a mix of spelt and whole wheat as spelt is nuttier and more delicious flavor.Â
- Keep the dough on the sticky side i.e. moist. Too dry a dough means dryer bread as dough loses moisture during cooking.
- Trial and error are your best friends. Pans, Kitchens, Temperature, flours are all variables that affect whole grain baking/cooking (much more than all purpose flours). Make small breads to check how they are turning out so you can adjust by adding more moisture to the dough(spray water on the dough balls and let them sit for longer), or add more flour if too sticky, or knead the dough a bit for chewier.
- Whole grain breads loose moisture faster, so spray or brush oil or vegan butter and cover with a towel right after cooking. You can also start with half wheat and half unbleached all purpose flour to begin with.Â
Whole Wheat Naan Bread - Vegan Indian Naan Recipe
Ingredients Â
Sponge:
- 1/2 cup warm-hot water
- 1/4 cup whole wheat or spelt flour
- 1.5 tsp Active dry yeast
- 1/2 tsp sugar or maple syrup, , optional
- 1/4 cup non dairy yogurt, (plain unsweetened, I use kite hill) at room temp, or use 1/4 cup cashew milk(thick non dairy milk),mixed with 1/2 tsp vinegar, or use mashed very ripe avocado
Naan:
- 1 to 1.5 cups whole wheat flour, , or a mix of wheat and spelt
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp oil, plus more for greasing
- Flavor additions: garam masala, , garlic powder, nutritional yeast, cumin, fresh herbs etc
- toppings: minced garlic, cilantro or fresh herbs, nigella seeds, black sesame seeds, vegan butter etc
InstructionsÂ
- Mix all the ingredients under sponge in order. Mix well to combine and cover with a towel. Let the sponge sit for 25 - 30 mins in a warm place.
- Then add 3/4 cup flour, baking powder, salt, and add to the sponge bowl. Add oil, mix well. Add more flour as needed to make a somewhat sticky but cohesive mixture. Knead for 2-3 mins to get to a somewhat smooth dough. Cover the bowl with a thick towel and let sit until dough is almost double in size. 1 to 1.5 hour depending on the ambient temperature.
- Drizzle a few drops of oil on the dough and spread. Use a tbsp of flour if needed to bring it together into a smooth ball. Divide the dough into 3 or 4 equal portions. Shape into smooth balls. Place the balls on parchment, cover with a towel and let sit for 10-15 mins. Meanwhile prep the skillet, toppings etc.
- Use some flour to shape the balls into naans using a rolling pin or just pressing with your hand(lightly so that all the air from the rising dough isnt squeezed out). Spritz water on top and press in any toppings like garlic, cilantro, nigella seeds or other seeds.Â
- Heat a cast iron or heavy bottom skillet over medium high heat. Cook for 1 to 3 minutes per side. (You can cover the Naan for half a minute during cooking). Brush liberally with vegan butter or oil. Cover with a towel is not serving immediately. Store on the counter for a few hours or refrigerate for upto a week or freeze for month. See Tips above the recipe. Serve with Indian Curries/Entrees. For more cooking options, see my original Naan post to Bake.Â
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can i use regular yogurt rather than non dairy yogurt?
My grandparents and family live in Orissa and I’ve just gotten your first cookbook in an effort to become familiar with Indian spice combinations.
Yesterday I made chana masala with this naan and feel so accomplished! Thank you!
Does this recipe double or triple straight forward, for larger batches? I used oil and all whole wheat flour, if that makes a difference.
So Awesome! Yes you can double it. You might need a few tbsp extra flour for the dough. Just keep adding 1-2 tbsp at a time until it is just slightly tacky.
Do you use mashed avocado in replacement of the cashew milk or non dairy yogurt? I have a very ripe avocado on hand and would love to use it instead. Cant wait to make these tonight!
yes I do use it. See my all purpose flour Naan recipe here https://fettabbau-trim.today/2011/12/naan-plain-garlic-stuffed-and-more.html%3C/a%3E%3Cbr /> mash it really well and use. the whole grain flour adds a beige brown profile which withthe green will add a dull green tinge to the bread
This is an amazing recipe with its short list of ingredients, ease of preparation, and the flavor!
If I wanted to double the recipe is it as simple as doubling all the ingredients, including the yeast and baking powder?
Many thanks!
Yes. double everything. You might need a bit more flour. Just add some 2 tbsp at a time when mixing until the dough is not too sticky.
what type of yeast do you use? rapid rise or active dry yeast?
active
thank you! looking forward to making this!
does this freeze well?
yes
Hey Richa!
To acquire the nutty flavor you alluded to, what ratio of spelt to whole wheat do you suggest?
Also, which whole wheat:
Classic brown, white or pastry flour?
half spelt and half whole wheat flour. The regular whole wheat flour, not pastry or white. Pastry will make the naan denser. White wheat flour might work, but i generally find it a stronger earthy flavor. If you generally like white whole wheat flour flavor, then try that. All of the flours absorb moisture a bit differently, so start witha lower amounnt so that the dough is soft, most and just slightly sticky. Stiff dough will tend to make dry bread.
This looks absolutely perfect! What vegan yogurt do you recommend for the sponge?
kite hill plain
Plain Unsweetened yogurt? Or sweetened plain?
unsweetened plain
I made these with a mix of flours. I had some multigrain blend, so used that and some all purpose. They came out fabulous! We also made some Butter Tofu. Was a great Dinner!
awesome!
Hey Richa! Just wanted to know. Once in the fridge, how long can they stay inside?
5 to 7 days. Freeze for longer storage.
Dear Richa – you have done it again! I am so pleased to see this recipe for a naan bread with no oil!
I will experiment until I get this right! I cannot thank you enough – naan is my favourite bread, great with any meal, and that final satisfying touch to a vegan meal.
Let me know how it turns out!
You are the bread master. I made this, your whole bread, and whole wheat pizza dough. Never fails. Everyone loved it! Keep it up girl!
yay!